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I wanted to call these Tomato Basil Sweet Corn Biscuits, but then I decided to do some research into the difference between a biscuit and a scone. Martha Stewart explains more in Are Scones the Same as Biscuits? Baking Experts Weigh In. I’ll be totally honest, I don’t really think there’s that big of a difference between the two. Not enough to get uptight about it. It’s a biscuit, it’s a scone, who cares. What’s important is that it tastes great, and these check the frickin box, ok! I’m going to call these scones. You can call them whatever you want.

These delicate and buttery scones did not come out too spicy. If you want to kick it up a notch, you could add another hot pepper or …

I literally just jumped up and yelled (in my head) “Spicy glaze!” and ran downstairs to make a spicy glaze with sriracha and tahini and now the recipe is a little more ridiculous and a lot more punchy with flavor. What else have we been eating without spicy glaze like a bunch of dummies?

This a delightful and accidentally vegan recipe. Of course it would be delicious with dairy butter, but they turned out perfectly with plant based butter. Other plant based butters will behave differently because fat contents and water contents vary.

NOTE: I’m giving this recipe an intermediate classification, because it takes a bit of practice to feel out the texture needed for the perfect scone. Because we’re working with fresh produce, liquid levels can really vary. It’s an art form that sometimes I nail and sometimes I miss. Beginners should 100% try this recipe. It’s worth mastering.

Author: Nicki Dowland

Nicki Dowland is a teacher and retired nacho blogger. She documents shopping, cooking, and eating local over at her substack called Cooking The Harvest. Nicki would like to see more awareness for gender and racial equality and the movie Wayne’s World.